Texas Roadhouse Road Kill

Name: Texas Roadhouse Road Kill (Elevated)
Total time: 1 h 15 min
Yield: 4
Cuisine: Southern
Ingredients: 1 lb Chicken thighs, boneless and skinless; 4 cups Water; 1/4 cup Kosher salt; 2 tbsp Brown sugar; 2 tbsp Smoked paprika; 1 tbsp Chili powder; 1 tbsp Garlic powder; 1 tsp Onion powder; 1 tsp Cumin; 1/2 tsp Cayenne pepper; 1 tsp Black pepper; 1 cup Buttermilk biscuit crumbs; 1/2 cup Rice flour; 1 cup Mayonnaise; 2 cloves Garlic-minced; 1 tbsp Lemon juice; 1/4 tsp Smoked paprika; 1/2 cup Avocado oil

⏱1h 15m

👥4

🔥800 cal

Hard

🍽️Southern

A refined and flavorful version of the Road Kill appetizer, featuring a premium chicken cut, a complex spice rub, and a house-made aioli.

1 lb Chicken thighs, boneless and skinless

4 cups Water

1/4 cup Kosher salt

2 tbsp Brown sugar

2 tbsp Smoked paprika

See all 18 ingredients ↓

(0 reviews)

⏱1h 15m

👥4

🔥800 cal

Hard

🍽️Southern

A refined and flavorful version of the Road Kill appetizer, featuring a premium chicken cut, a complex spice rub, and a house-made aioli.

#fried chicken #appetizer #gourmet #brined #aioli

Instructions

Brine Chicken thighs in the Brine mixture for at least 4 hours, or overnight.
Remove Chicken from brine, pat dry, and rub generously with the Dry Rub. Let rest for 30 minutes.
Combine Buttermilk biscuit crumbs and Rice flour in a bowl.
Dredge the seasoned Chicken thighs in the breading mixture, ensuring they are fully coated.
Heat Avocado oil in a large cast iron skillet over medium-high heat.
Fry the breaded chicken for 6-8 minutes per side, or until golden brown and cooked through.
While the chicken is frying, prepare the Aioli by combining all Aioli ingredients in a small bowl. Mix well.
Serve the fried chicken with the Aioli.

Ingredients

1 lb 450 g Chicken thighs, boneless and skinless
4 cups 950 mL Water
1/4 cup 60 mL Kosher salt
2 tbsp 30 mL Brown sugar
2 tbsp 30 mL Smoked paprika
1 tbsp 15 mL Chili powder
1 tbsp 15 mL Garlic powder
1 tsp 5 mL Onion powder
1 tsp 5 mL Cumin
1/2 tsp 2.5 mL Cayenne pepper
1 tsp 5 mL Black pepper
1 cup 120 g Buttermilk biscuit crumbs
1/2 cup 60 g Rice flour
1 cup 240 mL Mayonnaise
2 cloves 10 g Garlic-minced
1 tbsp 15 mL Lemon juice
1/4 tsp 1.25 mL Smoked paprika
1/2 cup 120 mL Avocado oil

Equipment

Large skillet (cast iron preferred)
Bowls
Tongs

Instructions

Brine Chicken thighs in the Brine mixture for at least 4 hours, or overnight.
Remove Chicken from brine, pat dry, and rub generously with the Dry Rub. Let rest for 30 minutes.
Combine Buttermilk biscuit crumbs and Rice flour in a bowl.
Dredge the seasoned Chicken thighs in the breading mixture, ensuring they are fully coated.
Heat Avocado oil in a large cast iron skillet over medium-high heat.
Fry the breaded chicken for 6-8 minutes per side, or until golden brown and cooked through.
While the chicken is frying, prepare the Aioli by combining all Aioli ingredients in a small bowl. Mix well.
Serve the fried chicken with the Aioli.

Nutrition per serving

Calories 800

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0 reviews

Texas Roadhouse Road Kill

Texas Roadhouse Road Kill

Ratings & Reviews

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